<<Disclaimer: Verify this information before applying it to your situation.>>
Thank you very much to all those who responded. Here is the original, non
gluten-free, recipe as it was posted to the list:
>The recipe is a "do it yourself" Nutri-Grain bar recipe:
Semi-Nutragrain Bars
1 package yellow cake mix
1 1/2 cup rolled oats
3/4 cup melted butter
12 ounces jam or other filling
1 T. water
Mix cake mix, oats and butter. Press half of the mix into a 9x13 greased
pan. Mix jam and water and spread over the mix. Add the remaining mix on top
and bake for 20 minutes at 375. Before cutting, cool completely.
And here are all the wonderful suggestions:
I would use the Bette Hagman's recipe for flour mixture and add poha flakes.
That is the rice equivalent of oats. It can be gotten from Miss Robens. Then
just make the recipe as it is. - Rosalie
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Here is an original GF yellow cake recipe:
Gluten-Free Yellow Cake Submitted by: Amy
Basic and easy, and very versatile. Layer with white or chocolate frosting,
strawberries and whipped cream, etc. Make sure your baking powder is
gluten-free.
Ingredients:
1 1/2 cups white rice flour
3/4 cup tapioca flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon xanthan gum
4 eggs
1 1/4 cups white sugar
2/3 cup mayonnaise
1 cup milk
2 teaspoons gluten-free vanilla extract
Directions:
1) Preheat oven to 350 degrees F (175 degrees C). Grease and rice flour two
8 or 9 inch round cake pans.
2) Mix the white rice flour, tapioca flour, salt, baking soda, baking powder
and xanthan gum together and set aside.
3) Mix the eggs, sugar, and mayonnaise until fluffy. Add the flour mixture,
milk and vanilla and mix well. Spread batter into the prepared pans.
4) Bake at 350 degrees F (175 degrees C) for 25 minutes. Cakes are done when
they spring back when lightly touched or when a toothpick inserted near the
center comes out clean. Let cool completely then frost, if desired.
Makes 2 -8 or 9 inch layers
I would convert it into a cake mix this way:
Replace the fresh eggs by egg replacers, following the instructions to
replace 4 eggs.
Replace the milk by the amount of dry milk it takes to replace 1 cup of
fresh milk.
The most complicated replacement is mayonnaise. You replace it by butter
flavor shortening, but I would check other similar size cake recipes
w/shortening in it and use the same amount.
For the vanilla, there is powdered vanilla. I ordered it from Miss Rubens.
Didn't check in healthfood stores though.
Good luck,
Mireille, Waterloo Quebec.
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Energ Rice Mix is a direct substitute for commercial cake mixes.
Best,
Sandy Rieser
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Obiously, use a gf mix.....chop nuts finely, top them with a tablespoon or
so of dry cake mix [so they don't sink to the bottom] and proceed. - ann
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I would suggest ordering a gf yellow cake mix from Miss Robens. For the
oats, you could substitue quinoa flakes (if these don't bother you) or poha
(available through Miss Robens) that's been soaked in water. Since we are
dairy free too, I'd substitute with the margarine or safflower sticks we use
now.
Thanks for sharing the recipe. I think I'll try them too with my
suggestions. I have really missed having a Nutri grain type bar.
Janice
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There are good GF cake mixes available from Dietary Specialties, Miss Robens
and Cause You're Special that I know of. Another substitute for oats is
sliced almonds, slightly crushed.
Jean
Copley, Ohio USA
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What flours can you tolerate? Most commercial cake mixes are made with
dehydrated egg, wheat flour and milk powder. If one could determine the
proportions, one could sub based on that combination.
I would replace the oatmeal with rice or quinoa flakes.
Blessings,
Brenda-Lee
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Angie,
Another thought I had on this recipe was to make them in the mini loaf pans.
I have a "pan" that is six of these mini loaf pans hooked together. Then
they would turn out as "bars" and not cut out of a cake pan with the filling
exposed on the cut sides. I haven't tried the recipe yet with the subs but
hope to soon. Thanks for sharing the recipe. I sent it to Jay of Miss
Robens & he said he was going to try it out too and post his substitution
results. I'll keep you posted.
Janice
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I'm hoping to try and make these for myself this weekend or next.
Again, thanks to all those who responded.
angie (los angeles)
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